Levain Bakery Style Cookies | Easy Cookie Recipe

Levain Bakery Style Cookie – I’ve been to NYC many years ago back in 1994 but I’ve never tried these Levain Bakery Cookies as they were only developed in 1995. I saw these cookies in pictures and I was literally drooling and craving for it. This easy recipe gives a very delicious and scrumptious cookies especially when they are freshly out from the oven. The melting chocolate in the cookies is heavenly. I hope you’ll give this a try as they are so easy to make. You may make a large amount of dough and store it in the fridge. Bake them whenever you want. Eat them while they are warm. If you’ve baked these cookies before or using this recipe below, let me know your feedback in the comment box down below.

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Ingredients:

115g [½ cup] unsalted butter
150g [¾ cup] dark chocolate
60g [½ cup] pecans, lightly chopped
80g [¼ cup + 2 tbsp] brown sugar
2g [¼ tsp] salt
1 egg ***
180g [1½ cup] cake flour
3g [½ tsp] baking powder
3g [½ tsp] baking soda

***egg replacement:
60g [¼ cup] milk + 15g [1 tbsp] vinegar
Instructions:
1. Cut the chocolate into chunks. Set aside.
2. Lightly chop the pecans. Set aside.
3. In a large bowl, add softened butter, sugar and salt. With an electric mixer, mix on high speed until creamy and pale.
4. Add in the egg.*** Mix until well combined.
5. Sift in the flour, baking powder and baking soda. Fold in until combined.
6. Add in the chocolate and pecans. Fold in until combined.
7. The dough is sticky at this point. Cover with cling film. Refrigerate for 1 hour to harden the dough.
8. After 1 hour, divide the dough into six. Using a weighing is optional.
9. Roll the dough into a ball. Place onto a prepared pan, lined with parchment paper.
10. Bake in preheated oven at 175°C/348°F for 20-25 minutes.
11. Eat them warm and freshly baked from oven.

***egg replacement:
Mix the milk and vinegar until well combined. Let it rest for 5 minutes. Add into the batter replacing the egg.
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